Protein: Crawfish, Seafood
Origin: American South, North American
Method: Stovetop, Grill/SmokerJump to Recipe
Every year we look forward to spring and summer when the Shrimp Wagon begins making its runs from Louisiana to Kansas City with fresh crawfish and seafood. After our yearly crawfish boil, we typically have some leftover crawfish tails, and these homemade Cajun Po' Boys with sautéed crawfish tails have become a favorite way to use leftover crawfish.
What are Po' Boys?
Po' Boys are a famous sandwich originating in New Orleans. These Cajun sandwiches originated during the transit strike of 1929, when 2 former streetcar conductors began serving the warm sandwiches to the striking streetcar workers. Po' Boy sandwiches typically consist of meat or seafood on a crusty French bread, with a soft center. The Cajun sandwiches are frequently served with a spicy remoulade sauce.
What Are Crawfish?
Crawfish are small freshwater crustaceans. While they are similar in appearance to lobsters, crawfish are actually in a different family. Crawfish average 3-6 inches in length and are extremely popular as a food in the southern states, especially Louisiana.
Crayfish vs Crawdad vs Crawfish
Crawfish, crayfish, and crawdads are all different names for the same thing. Typically, these are regional differences in what these freshwater crustaceans are called. Along the south and in Louisiana you are most likely to see them referred to as crawfish, where in the middle America you are more likely to hear them called crawdads or mudbugs. Crayfish tends to be the term of choice in the Northern states.
Making Cajun Crawfish Po' Boys
For the Crawfish Po'Boys you will need to prepare the spicy remoulade sauce, cook the crawfish tails, and then assemble the Cajun sandwich with your choice of toppings.
Making a homemade Cajun Remoulade Sauce
To make the homemade remoulade sauce recipe you will need mayonnaise, Creole mustard, lemon juice, minced garlic, pickle juice, prepared horseradish, Creole or Cajun seasoning, hot sauce, Worcestershire sauce, and black pepper.
Remoulade sauce is a classic French sauce, but the Cajun version is kicked up a few notches with the addition or spices, seasonings, spicy mustard, and hot sauce. It goes great on foods like crab cakes, or these Louisiana style Po' Boys. For the Cajun or Creole seasoning use your favorite Cajun or Blackening spice or make your own Cajun seasoning from scratch.
Combine all of the Cajun remoulade sauce ingredients in a small bowl and mix well to combine. Cover and refrigerate until needed. Use the spicy remoulade sauce within 5 days.
Sauté the Crawfish Tails
The crawfish tails can be cooked on your stove, but our favorite way is to sauté the crawfish in a cast iron pan on our grill or smoker. The crawfish tails may be raw or precooked, but you are going to want to sauté them for a bit to get that extra favor.
Heat your pan over medium heat, about 350 degrees, then add your butter and olive oil. Once the butter is melted and bubbling add the garlic, lemon slices and seasoning. Cook for about 3 minutes then add in the crawfish tails, beer, wine or stock, and parsley.
Bring the mixture to a simmer then cook the crawfish in the garlic butter sauce for about 5-7 minutes, until the crawfish is cooked through, and the sauce is thickened.
Assembling a Crawfish Po' Boy Sandwich
What toppings go on Cajun Po' Boy sandwiches?
Shredded lettuce and slices of fresh tomato are classic toppings for Po' Boy sandwiches. Cabbage slaw, pickles, and onions are also common toppings.
To complete the Cajun Po' Boy half your baguettes and slather both sides with the spicy creole remoulade sauce. Next top with the warm crawfish tails and toppings of your choice.
Looking for more of the best Cajun and Creole recipes? Kick up your Mardi Gras celebration with some of these classic Bayou recipes:
- Grilled Muffaletta: New Orleans Deli Sandwich
- Cast Iron New Orleans Barbeque Shrimp
- Drago's Inspired Chargrilled Oysters
- Blackened Chicken a la Mer
- Mother's Inspired Smoked Black Ham
- Southern Comfort Blackberry Bramble Style Arnold Palmer
- Cheesy Jalapeno Grits
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Cajun Crawfish Po' Boy With Remoulade Sauce
- 1 Pound Crawfish Tails
- ½ Stick Butter
- ½ teaspoon Creole Seasoning
- 3 Garlic Cloves minced
- ½ Cup Beer, wine, or seafood stock
- 2 Tablespoons Parsley
- 2 Tablespoons Olive Oil
- ½ Lemon Cut into 4 pieces
- 1 Cup Mayonnaise
- 2 Tablespoons Creole Mustard
- 1 Tablespoon Lemon Juice
- 2 Garlic Cloves Minced
- 1 teaspoon Pickle Juice
- 1 teaspoon Horseradish
- 2 teaspoons Creole Seasoning
- 2 teapoons Hot Sauce
- ½ teaspoon Worcestershire Sauce
- ¼ teaspoon Black Pepper
- Combine all of the Cajun remoulade sauce ingredients in a small bowl and mix well to combine. Cover and refrigerate until needed. Use the spicy remoulade sauce within 5 days.
- Heat a pan over medium heat. Add your butter and olive oil. Once the butter is melted and bubbling add the garlic, lemon slices and seasoning. Cook for about 3 minutes then add in the crawfish tails, beer, wine or stock, and parsley.
- Bring to a simmer and cook for about 5-7 minutes, until the crawfish are cooked through, and the garlic butter sauce has thickened.
- If desired, toast the baguettes, then slather with remoulade sauce. Top the sandwich with the sauteed crawfish, lettuce and tomato. Enjoy while warm.
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